Description

Wondering why do salmon patties fall apart? Learn Sofia's secrets for perfectly bound, healthy salmon cakes with whole ingredients and expert techniques.

Ingredients

Scale

14–15 oz Wild-Caught Salmo
1 unit Large Pasture-Raised Egg
1/2 cup Almond Flour
2 tbsp Fresh Dill
1 tbsp Dijon Mustard
1 tsp Lemon Zest
1/4 cup Green Onions
to taste Sea Salt & Black Pepper
2 tbsp Avocado Oil

Instructions

Step 1: Prep the Salmon. Drain your canned salmon thoroughly to remove all excess liquid. If using fresh cooked salmon, flake it gently into small pieces
Step 2: Mix the Aromatics. In a large mixing bowl, combine the flaked salmon with the green onions, dill, lemon zest, and mustard. Stir gently
Step 3: Add the Binders. Incorporate the lightly beaten egg and the almond flour, ensuring the egg coats the other ingredients evenly
Step 4: Form the Patties. Shape the mixture into four to six even patties, pressing them firmly
Step 5: The Chill Phase. Refrigerate the shaped patties for at least 30 minutes
Step 6: Searing. Heat avocado oil in a non-stick skillet over medium heat and cook the patties for 4-5 minutes per side, flipping only once

Notes

Ensure the oil is hot enough before adding the patties to avoid them falling apart.

If mixture is too wet, add more almond flour.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dinner
Method: Pan-frying
Cuisine: American

Nutrition

Serving Size: 1 patty
Calories: 245 kcal
Sugar: 0 g
Sodium: 250 mg
Fat: 14 g
Saturated Fat: 2 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 3 g
Protein: 24 g
Cholesterol: 70 mg

Keywords: salmon, dinner, gluten-free